Greek Feast

Saturday, April 27, 2013


This morning the sun was shining and all Rachel and I could think of was LUNCH. More precisely...GREEK LUNCH. We were a little too eager to get started so my photography suffered a tad. We also had so much food I couldn't possible fit it into one picture.


We started off by marinating some lamb in a lemony herby sauce. We only had two little cutlets each so we halved the recipe and added lots of extra lemon juice.





Ready for the oven.


Feeling fancy, and because it's hard to find in your average Spanish supermarket, we blended 450g of chickpeas with 2 cloves of garlic and some lemon juice and water to make our own houmous.


Of course we needed some greek flat bread to dunk in our homemade houmous.



And some fresh mint sauce to smother our lamb cutlets in.
Bunch of mint leaves
4 tablespoons water
1 tablespoon sugar
4 tablespoons white wine vinegar.

Mash and leave to soak.


Finally we made some dippy things - cut up tortilla wraps toasted in the oven for less than 5 minutes, carrot sticks, cucumber...you know the drill.


Check out the fluffiness of that Greek flat bread straight from the oven...


Lunch of the (Greek) Gods.



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